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Why use lamb shoulder for braised? |
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Any type of meat is essentially a muscle. The more the animal uses that muscle the tougher it is. A roast cut from the laeg would not be as tender when cooked as say A steak cut from the back of an animal such as a Tbone or porterhouse. Braising is a way of cooking that helps to tenderize the cut you are cooking. Adding an acid, such as tomato paste, to the braising liquid will help tenderize the meat even more.
Any type of meat is essentially a muscle. The more the animal uses that muscle the tougher it is. A roast cut from the laeg would not be as tender when cooked as say A steak cut from the back of an animal such as a Tbone or porterhouse. Braising is a way of cooking that helps to tenderize the cut you are cooking. Adding an acid, such as tomato paste, to the braising liquid will help tenderize the meat even more.
First answer by Hapychef. Last edit by Hapychef. Contributor trust: 83 [recommend contributor]. Question popularity: 10 [recommend question]
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